Simone's Kitchen

This dessert relies on finding good apples. Great apples are easiest to find in fall and winter. Choose a baking apple that is sweet and tart and that will retain it's structure when it gets baked.

This is a really light dessert because the pastry uses boiling water which means that you can easily roll out the dough super thin...

 
Ingredients:

Filling:

• 4-6 cups apples cut in bite size pieces (skins on)
• 1/2 cup raisins
• 1 pinch sea salt
• 1/4 to 1/2 cup apple juice
• 1 Tbls Arrowroot powder
• 1 tsp Lemon zest or 1/2 tsp cinnamon
• and a pinch of Vanilla powder

Dough:

• 1/2 cup boiling water
• 1/3 cup deoderized sunflower oil
• tsp apple cider vinegar
• 1 pinch sea salt
• 3/4 cup 100% spelt flour
• 3/4 cup 85% spelt flour

Vanilla Sauce:

• 2 cups plain rice milk
• 1 pinch sea salt
• 2 Tbls Kuzu root starch
• 1 Tbls White almond butter
• 2 Tbls Rice syrup
• 1 tsp lemon zest

Instructions:

1. Wisk the oil, apple cider vinegar and the boiling water together in a bowl, sift in the flour and sea salt.
2. Knead lightly and refrigerate till cool, about 20 min.
3. Meanwhile cook the raisins in the apple juice with a pinch of sea salt.
4. Add the apple pieces and simmer for 2 min.
5. Then mix the Arrowroot powder with a little cold juice and stir it into the apple raisin mixture.
6. Roll out half the dough, place on baking tray and spread the apple mixture on top.
7. Sprinkle apples with the lemon zest or cinnamon and vanilla.
8. Now roll out the other half of the dough to make the top pastry and roll and pinch the dough all the way round.
9. Bake in a preheated oven (180c or 350f) for about 30-40 min.

Vanila Sauce Instructions:

1. Bring the rice milk to a boil with the sea salt.
2. Wisk in the almond butter.
3. Dissolve the kuzu in a little cold soy milk and wisk it in.
4. Finally add the rice syrup and the lemon zest and serve either warm or chilled.